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Grilled Lamb Salad with Rosemary Vinaigrette and Mustard

Rosemary Vinaigrette:
2 oz Red wine vinegar
6 oz Rosemary oil
Salt and pepper

Mustard Sauce:
2 tb Dijon mustard
1 tb Red wine vinegar
3/4 c Virgin olive oil
1 Egg white
Salt and pepper

Grilled Lamb Salad:
2 Boneless loins of lamb
2 tb Rosemary vinaigrette
1 lb Mixed greens
1/2 c Feta cheese
3 tb Calamata olives; chopped
Cracked black pepper
8 Pieces oven dried tomatoes
6 New potatoes; roasted and sliced in half

In bowl, whisk together all ingredients.

Mustard Sauce:

In bowl whisk together mustard and red wine vinegar. Slowly whisk in oil, a few drops at a time, until sauce begins to thicken. Add egg white and whisk to thicken mixture even more. Continue to add remaining oil. Season with salt and pepper. Thin sauce with a little warm water if necessary to get to desired consistency.


Season lamb with pepper. Roll in rosemary oil and marinate for 4 hours. Heat grill. Remove lamb from marinade and grill to desired degree of doneness. Set aside in a warm place to rest. In bowl toss greens with cheese, olives and vinaigrette. Cut lamb into 12 slices. Top greens with lamb and potatoes. Serve.

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